• Healthy Pumpkin Muffins

    The holidays are approaching ever so fast. That means it’s time to bring out the pumpkin recipes. Here’s a recipe I have tweaked to make a healthy alternative to the standard sugar, vegetable oil laden ones — Landrie approved!

    landrie eatingmuffinPicMonkey Image

    landrie enjoying her pumpkin muffin

    What you need: 

    12 cup muffin pan

    Parchment paper liners — I use these, click here*

    16 oz organic pumpkin – I like this one, click here*

    4 eggs

    1/4 cup honey

    1/4 cup coconut oil*melted (tip — while the oven is preheating, place your coconut oil in an oven safe cup in the oven – this allows it to melt without having to use a microwave or the stove)

    1/2 cup coconut flour*

    1/4 tsp of clove, nutmeg & cinnamon

    1/2 tsp vanilla

    1/4 tsp salt

    1/4 tsp baking soda

    4-5 scoops of Vital Protein Collagen Peptides —  click here*

    What to-do:

    Preheat oven to 350 degrees.

    Mix all ingredients. I prefer to mix the “wet” ingredients first, then add the “dry” ingredients.  Scoop mixture into each lined muffin cup.

    Bake for 25 minutes.

    Enjoy!

    (because there are no preservatives, best to store muffins in the fridge after they have cooled)

    *THIS POST INCLUDES AFFILIATE LINKS. YOU CAN SEE MY DISCLOSURE STATEMENT ON THE ABOUT PAGE, THANKS FOR YOUR SUPPORT!

     

  • K.I.S.S Muffins

    These K.I.S.S (keep it simple, stupid or keep it simple, silly — whatever you prefer) Muffins are my weekly go to.  I’m all about as few and as simple ingredients in a recipe as possible.  I’ve tweaked this recipe to make it a healthy breakfast, snack, lunch, or dinner — you get point — when I need a “fast” food.  No refined sugar (sweeten with bananas) & gluten-free!

    muffins

    K.I.S.S Muffins

    Here’s what you need and what to do:

    Preheat oven to 350 degrees (do this first before you forget — just saying)

    1 x *12 Cup Muffin Pan

    *Parchment Paper Baking Cups

    2 Ripe Bananas

    5 Cage Free Eggs

    1/2 cup *Organic Coconut Flour

    4-5 scoops of * Vital Proteins Collagen

    1/4 cup  *Coconut Oil or * Avocado Oil

    1 tsp  *Organic Pure Vanilla

    1 tsp Baking Soda

    1/4 cup *Organic Unsweetend Coconut Flakes 

    3/4 cup Frozen Blueberries (or whatever frozen fruit you have in your freezer)

    Line the muffin pan with your parchment paper cups.  Smash bananas and mix  with eggs.  Then add everything except your frozen fruit. Stir in frozen fruit last.  Spoon out portions into your muffin pan.  Cook at 350 degrees for 20 minutes. Let cool and store in fridge.   Pat yourself on the back! You just made some healthy, homemade muffins.  Enjoy!

    *This post includes affiliate links. 
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